Banana Bourbon Cake With Bourbon Creme Anglaise

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Total Time
1hr 45mins
Prep
30 mins
Cook
1 hr 15 mins

I don't remember where I got this recipe, but it's wonderful.

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
  3. Make sure all the ingredients are room temperature, including the eggs.
  4. Toss the pecans with 1/4 cup of the flour and set aside.
  5. Sift together the remaining dry ingredients and set aside.
  6. Cream the butter and sugar together until very light and fluffy.
  7. Add the bananas and mix until incorporated.
  8. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
  9. On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
  10. Gently fold in the pecans and the chocolate.
  11. Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
  12. Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
  13. For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
  14. Remove from the heat.
  15. Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
  16. Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
  17. As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
  18. Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
  19. DO NOT BOIL.
  20. Keep the heat low or you'll have scrambled eggs.
  21. Pour the mixture through a fine mesh sieve, then add the bourbon.
  22. Cool completely and serve with the cake.